I have always loved food. But it is only when I realised I was intolerant to gluten that I started spending a lot more time in the kitchen. Initially I was disorganised, just substituting wheat flour with gluten-free flour, until I noticed that gluten-free products are not healthy. Actually most of the time, they are worse than the regular products because they contain even higher amounts of disguised sugars and fats. But people's impression is different, that's why the demand is growing and there is now a huge gluten-free market.

But back to me, after this realisation, I started spending even more time in the kitchen, updating my favorite recipes and increasing my repertoire. Then in the sapce of 12 months I became a mother, a wife, and a nutritional therapist. It became urgent that I updated my kitchen to become as effective as possible so that I don't spend all my time there.

Here are my top 5 kitchen ustensils, those that I use on a daily basis, every time I prepare meal.Click on the picture for further information, courtesy of Amazon.co.uk.

Pots and Pans by Le Creuset

The truth is, it is beautiful to have a cupboard full of pots and pans, but realistically you just need a few. How many time are you going to prepare several dishes at the same time?We invested in these items, and never regretted the price. It is a long-term investment that is worth it. Plus there is a life-guarantee.

I have and recommend the following items:

a set of 3 stainless saucepan (with lids)

a frying pan (ideally with lid)

Knives by Taylor's Eye Witness

I admit having a big block of knives looks really nice in a kitchen. But you don't really need all of them. I do most my preparations with only two knives: a paring knife and a chef knife, and only occasionally use others such a bread knife.Make sure they are super sharp non-stick coated blades, easy clean, and good grip.If you want to do things efficiently in the kitchen, I would invest in good quality knives. ​

Cutting board

Resist the temptation of buying a small cutting board, or you may watch your chopped-up vegetables fall to the floor because you don't have enough space. Pick a large one instead: 40x50cm is usually a good size.Also make sure there is a deep groove, it's extra useful when cutting juicy fruits or meat.I used to have a Joseph Joseph cutting board set because it was easier for storage and to prevent cross-contamination, but in the end the more you use them, the more the plastic gets cut, and you never know what gets to the food!

Bamboo or wooden spoons

I have a lot of spoons in different sizes, textures and colours, but my favorite ones are the bamboo or wooden ones because they are made up of natural materials and don't scraps pans. Also they are very cheap to replace. They may not be as resistant or easy to wash as silicon or plastic spoons, but I always try to stay as close to nature as possible when it comes to food. Who knows if these materials don't dissolve with heat.

Spoon rest

A spoon rest may be considered as luxury to some, but for anyone who cooks, it is a necessity. You don't want to cook on a messy surface: not only is it non hygienic, but also it will be harder to clean. ​My advice would be for that is stainless steel and machine washable.